Recipe for Caldo de Pescado (Fish Soup)
Caldo de Pescado
INGREDIENTS
2 red snappers, descaled and chopped into several pieces, bones, organs and all.
fava beans, red lentils or moong dal, cooked till very soft with chopped vegetables of your choice, garlic, onion, and turmeric powder. (for example: chopped carrots, brocolli, spinach, chayote squash etc.)
1 can coconut milk
fresh stalk of lemon grass (if you only have dried and cut, tie in a muslin pouch so you don’t have loose unchewable pieces of the plant disturbing your otherwise pleasant eating experience)
fresh grated ginger ( a palmful)
optional spices: coriander seeds, cumin seeds, anise seeds - any or all.
salt to taste
juice of between 4-6 lemons, to taste (no seeds!)
fresh coriander leaves, basil leaves, thyme leaves chopped
INSTRUCTIONS
Cook beans with vegetables.
Blend 2/3 of the bean/vegetable mixture
Put fish, all beans and veggies (blended and whole) in a large pot. Add flavoring ingredients from list up to “salt” and let boil for about 15 minutes, till the fish falls apart and off the bone.
Add lemon juice and salt to taste
Toss in fresh chopped herbs
Serve with crackers and dark green leafy salad tossed with lemon juice, olive oil and freshly chopped garlic, and an extra bowl into which you will toss the bones you have carefully picked out of your soup before putting the spoon in your mouth!!!
